AGENT LOGIN  |  B2B LOGIN  |  Home HOME  
Subpage
Useful Tips > August
August
AUGUST 2015 - LEMANG

Ingredients:

  • 3 pieces, cut bamboo about 16" long each
  • young banana leaves (Puchok daun pisang)
  • 600 g pulut rice
  • 1 coconut
Serve: 4 Pax

Method:

  1. Soak pulut in water overnight. Drain and mix with first-pressing coconut milk and a bit of salt.
  2. Insert the banana leaves into bamboo and fill the bamboo with the­pulut. Do not compact the pulut.
  3. Tie banana leaves round open end of bamboo to seal it, and then cook the pulut by placing bamboo horizontally over a slow charcoal fire.
  4. After about 1/2 hour remove banana leaves round the open end of bamboo and, using the stem of the banana leaf, sprinkle more coconut milk.
  5. Re-cover open end and continue cooking the pulot over the charcoal fire until cooked. Cooking time takes about 1 to 1 1/2 hours.
  6. Remove cooked Lemang Rice by knocking the bamboo on a table. The Lemang Rice will fall out by itself. If does not come out by itself split bamboo open.
null

Facebook Twitter
Powered by WebLITE WebLITE